Project Details
Description
The principal aim of this research project is to develop the use of high pressure (HP) as a food processing technique, especially for liquid foods. It is believed that this unit process could increase the competitiveness of EU-produced foods by improving their quality, extending shelf-life and offering the potential to devise new food products with novel taste and texture profiles.
| Status | Finished |
|---|---|
| Effective start/end date | 1/09/96 → 31/08/99 |
Collaborative partners
- Danone, S.A. (Project partner)
- Bundesforschungsanstalt für Ernährung und Lebensmittel (BfEL) (Project partner)
- GEC ALSTHOM ACB (Project partner)
- Institut National de la Recherche Agronomique (INRA) (Project partner)
- Pernod Ricard (Project partner)
- Queen's University of Belfast (Project partner)
- Ghent University (Project partner)
- Unigate plc (Project partner)
- Institute of Food Research (Coordinator) (lead)
- TEAGASC- Agriculture and Food Development Authority (Project partner)
Funding
- European Commission (EC): €1,097,180.00
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